Cabbage with Hot Sauce
This is more of a method than a recipe, so the quantities I’ve listed below are only approximate. Just taste as you go, and tweak to your liking. It’s hard to mess this up, as long as you get some color on the cabbage.
When choosing an oil for this, be sure to choose one with a high smoke point, the safest bet for high-heat cooking. We usually use canola oil, because I keep it around for making granola, but we have also used peanut oil and grapeseed oil. (Or, if you’re the type to have lard lying around - ooh la la - you could use that. It has a high smoke point too.) To learn more about high-temperature oils and fats, click over here or here.
½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
½ medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a glug of oil* and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won’t take long. Then add a glug of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
Serve hot or warm.